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Weißer Heilbutt mit Bärlauch Sauce

White halibut & wild garlic - that fits

April 15th, 2018 | main dishes

The best thing when buying fish is always to be guided by the display at the fishmonger or on the fish market. We are happy to follow the special recommendations of our fishmonger, and then we are sure to have the best and freshest fish in the pan. But what do you do with the newly purchased fish? At this time of year, a wild garlic and white wine sauce is just the thing!

White halibut & wild garlic - that fits

White halibut with wild garlic and white wine sauce

(serves 4)

12 small potatoes
cook unpeeled in salted water
150 g cream
beat 100 g of cream until stiff and chill
2 shallots, finely diced
1 TS butter
sauté the shallots until glassy
200 ml vegetable broth
100 ml white wine
add and bring to a boil with the remaining 50 g of cream, simmer for 5 minutes in a mild heat
½ bunch of wild garlic, cut into strips
add to the sauce and puree, fold in the chilled, whipped cream
salt, white pepper, nutmeg
800 g white halibut filet
salt, freshly ground pepper
rinse the fish filets, tap dry with a kitchen towel, season, sear in plenty of clarified butter in high heat from both sides and then leave in a mild heat until done
serve the fish with the wild garlic sauce and peeled boiled potatoes, garnish with some wild garlic leaves

And this is how the wife of the captain does it

The wild garlic white wine sauce also goes very well with asparagus, then I take the asparagus stock to deglaze the sauce. As a side dish “Bamberger Hörnchen”, an old potato variety, cooked in the shell, are optimal. Lucky who gets this potato variety on his market.

And, by the way, best of all, the sauce goes  with fish AND asparagus AND Bamberg potatoes 😉

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